Stewed Tomatoes

Pour boiling water over half a peck of ripe tomatoes. set them stand in it five minutes, and then peel off the skins; cut them into slices, and put in a stew-pan with a little salt, pepper, and a spoonful of sugar. Simmer two hours, stirring often to prevent burning. Two min-utes before dishing stir in one tablespoonful of butter. Canned tomatoes are cooked in the same manner, but do not require more than half an hour to stew.

Sliced Tomatoes

Pour boiling water over them, and then peel and slice thin; lay them on 6mall platters, and serve. Let each person season to his own taste.

Baked Tomatoes

Scald and peel as directed; have ready an earthen dish, into which lay a layer of tomatoes (whole), then sprinkle with salt, pepper, and cracker crumbs; then another layer of tomatoes, and sprinkle again with salt and pepper. Cut a spoonful of butter into small pieces and lay on the tomatoes, and then cover with cracker crumbs Bake thirty minutes.